Slovenian Food Soca valley

Slovenian Food Soca valley

Soca valley is not just adrenaline mecca for outdoor lovers. The valley is becoming a real foodie’s paradise with great dining options as well. From the Soca source at Trenta to the railway bridge with the biggest stone arch in the world in Solkan. Read how to get to Soca valley. Welcome to experience Slovenian excellent food in Soca valley! Let the culinary adventure begin!

Culinary highlights in Soca valley

138 kilometers long Soca valley which starts in Trenta and ends in the Adriatic sea lies on the crossroad between Alpine and Mediterranean climate. In the past every day’s dishes consisted of easy-to-prepare dishes using local ingredients. Dairy products, such as whey, milk, cottage cheese accompanied polenta (yellow polenta). Meat was eaten only on special occasions. Meals became more diverse with introduction of potato, fruit trees, beans, turnip, sauerkraut. Thanks to unspoiled nature and Alpine pastures the best culinary treats in Upper Soca valley are linked with mouth-watering dairy products. More south we go, more influences from the Mediterranean we can experience (fresh vegetables all year around). But still, the local cuisine is simple, easy-to-digest, tasty, healthy and yummy. And it hasn’t changed much. Take a culinary journey through Soca valley and taste 9 local dishes.

9 not-to-miss food in Soca valley

1. Čompe an skuta (potatoe with salted cottage cheese)

You can take čompe an skuta as a starter in many family-run gostilnas in the Bovec area. Čompe in a local dialect means potatoes. Local cheese producers are preparing salted cottage cheese by using old recipes. I have to admit that the taste is strange but after all you will get used to its sharpness and spiciness. And you’ll love it 🙂 After guiding around Soca valley one of my guest said that tasting this simple dish was her highlight of Slovenian food.

2. Bovec krafi (buški krafi) and Bovec Marathon

Buški krafi is a festive dessert eaten at Christmas time by the locals. Krafi are filled by pear tepka, old variety of a pear tree introduced by Maria Terezija in mid 17th century. I need to add that buški krafi taste the best in the winter time due to its fresh pear filling. You can join me on a Alpe Adria Trail Experience all year around and I will tell you how buški krafi are made. The first 500 registered for Bovec marathon got Bovec krafi for free. What a nice gesture!

3. Bovec cheese (bovški sir)

Bovec cheese is a hard full-fat sheep’s cheese. Bovec area has a long lasting farming and cheese-making heritage dating back to 14th century and it is unique to Slovenian Alps. In the past Bovec cheese was used as a payment method. As Slovenian food product it is labeled on EU level as a product with protected designations of origins.

4. Kobarid dumpling (kobariški štrukelj)

Kobarid is one of the most wanted places in Slovenian for tourists to visit. Why? Have you heard of Netflix documentary series? If yes, then you know that I am talking about Ana Roš who creates slow food dishes at Hiša Franko. If you haven’t heard about world-known Slovenian chef and one of the best culinary ambassadors of Slovenia, then I highly recommend you making a reservation. Places are filled up fast! If you are not into slow dining or if you are speeding towards Piran, you can still experience local specialty kobarid dumplings in the restaurants that are part of Kobarid Gastronomic Circle. Each kobariški štrukelj is signed.

5. Tolmin cheese (Tminc)

Tolminc cheese is a hard full-fat cow’s cheese protected as a product with designations of origins. Local housewives are preparing different dishes with Tolmin cheese but the most famous of course is frika.

6. Frika

Eventhough frika was imported from the neighboring Italian region Friuli – Venezia Giulia to Soca valley, you can not miss it. It is made with hard Tolmin cheese, potatoes and eggs. Would you like to get a recipe for frika? Send me an email to vesna@slocally.com.

7. Cottage cheese soup (skutnica)

Skutnica is a cottage cheese soup prepared in Tolmin area. It is quite challenging to find it in local restaurants but luckily I found a place near Tolmin where a hospitable lady serves it. Join my Food Tour Soca valley and meet Mirjam and taste her skutnica.

8. Soca trout

Soca trout is protected endangered fish species living in Soca river and its tributaries. In 2013 Faronika fish farm with 14 pools was established in Tolmin where they are breeding endemic Soca trout and other trout types. As Robert, a local fisherman, explains their goal is to bring marble Soca trout in Soca river again. So as onto the plates. When ordering trout in Soca valley, you will most probably be served a rainbow trout or graying.

You have been eating the whole day. Do you need a place to sleep before saying good bye to Soca valley?! Book a stay in Herbal Rooms Homestay, only 13 kilometers away from your last culinary stop in Solkan 🙂

9. Solkan/Gorica radicchio (goriški/soukenski regut)

You are slowly leaving mountainous landscape. The climate is becoming warmer and the soil more fertile. Huge Solkan fields just in front of Sabotin hill are the places where Solkan radicchio grows. This 150 years long tradition of growing Solkan/Gorica radicchio or chicory is still alive. The heads of Solkan chicory are taken indoors after the first frost arrives and are kept in a dark place until late December. Solkan/Gorica radicchio looks like a rose and it is truly a wintertime treat. The best and the only month when you can taste this delicacy is January, and you are welcome to do it in Hiša sukenskega reguta. Goriški/Soukenski regut is definitely the most beautiful winter vegetable. Well, Nova Gorica is a place of roses, hosting annually Festival of roses and car number plates have a rose (and not a tomato!:)).

Where to eat in Soca valley?

The restaurants/gostilnas below are not listed in alphabetical order. Instead I leveled them in order of appearance from Soca river’s spring (top of the table) down. Check beforehand traveling to Soca valley if and when the restaurants are opened! Dober tek!

And brand new culinary festival was recently established. It is called Štokalofest taking place in Deskle in November. Štokolo is a purée of boiled potatoes and turnip/radicchio/cabbage leaves/string beans. The word štokati means to mash. Nutrition rich simple dish was prepared by my mum very often when I was a child. And I am still making it at home.

Do you need a local food guide in Soca valley? Let me know and I will try to make your culinary journey in Soca valley unforgettable! Feel free to fill up a form here or write me an email to vesna@slocally.com